Most people who buy Organic foods (guilty!) decided to do so to avoid GMOs and toxic chemical traces from pesticides and herbicides associated with conventional farming, as well as to protect the environment. But are the organic enthusiasts getting more advantages from their shopping habits than they bargained for? According to some scientific studies, organic produce is a lot higher in nutritions than its conventionally grown counterpart.
One study shows that organic production can boost key nutrients in foods. Organic dairy and meat contain about 50% more omega-3 fatty acids (The good fat) than their counterparts. Why? Animals forage on grasses are rich in omega-3s, which end up in the milk and meat.
Another study found that organic crops have higher concentrations of beneficial antioxidants such as flavonols or anthocyanins. These compounds have anti-inflammatory effects, are anti-carcinogenic, support collagen, and protect cells from free radical damage.
Additionally, Virginia Worthington, as part of her doctoral dissertation at John Hopkins University analyzed 41 existing studies that compared organic to non-organic foods. On average, she determined the organic foods to contain 27% more vitamin C, 21.1% more iron, 29.3% more magnesium and 13.6% more phosphorus.